Search results
Results from the WOW.Com Content Network
Sambuca (Italian: [samˈbuːka]) is an Italian anise-flavoured liqueur. Its most common variety is often referred to as "white sambuca" to differentiate it from other varieties that are deep blue ("black sambuca") or bright red ("red sambuca"). [ 1 ]
Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless and, because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe ).
The seeds, whole or ground, are used for preparation of teas and tisanes [19] (alone or in combination with other aromatic herbs), as well many regional and ethnic confectioneries, including black jelly beans (often marketed as licorice-flavored), British aniseed balls, aniseed twists [20] and "troach" drops, Australian humbugs, New Zealand ...
The navy bean, haricot bean, pearl haricot bean, [3] Boston bean, [4] white pea bean, [5] or pea bean [6] is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated. [7] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. [3]
The seeds of the British pea bean are bicolored red-brown and white (not to be confused with Jacob's Cattle, which is darker red than reddish-brown). The plants are typical climbing beans. The beans are either eaten in the pod-like French beans or may be harvested when mature and eaten as other dried beans. [29] Peruano
While soup beans are traditionally pinto beans (called brown beans in the mountain region), other types of beans are also used. [1] White beans — Great northern beans and Navy beans are often used to make a soup bean dish. This became more common as residents of rural areas began to rely more on store-bought beans and could afford more variety.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Herbsaint is a brand name of anise-flavored liqueur originally created as an absinthe-substitute in New Orleans, Louisiana in 1934, [1] and currently produced by the Sazerac Company.